Effect of Addition of Yellow-Fleshed Sweet Potato Flour (Ipomoea batatas) and Fermentation on Chemical, Functional, Microbial and Sensory Attributes of an Instant Fura Powder

DOI: 10.9734/JSRR/2018/39946

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Abstract:

Aim: The objective of this work was to produce instant fura powder from the addition of yellow-fleshed sweet potato flour with millet flour and fermentation.

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